Grilled Radicchio with Tomato and Ricotta

Ingredients

• 2 romaine hearts, split, core intact
• 1 head radicchio, quartered
• 1 red onion, sliced ¼ inch thick
• 5 tbsp. lemon juice, divided
• ½ teaspoon kosher salt, divided
• 3 tbsp. extra virgin olive oil, divided
• 4 garlic cloves, 2 halved and 2 minced
• 4 (1/2-inch-thick) slices crusty artisan bread, cut in half
• 1 c buttermilk ricotta
• 12 fresh basil leaves, fine chiffonade
• ½ teaspoon freshly ground black pepper
• 2 tbsp. red wine vinegar
• 2 beefsteak tomatoes, cut into wedges